Boil lasagna and set aside. Saute mushrooms, sliced onions, zucchini flowers and zucchini. Set aside. Roast the poblano peppers, peel, and slice and add to mushroom mix. In a saucepan, saute garlic and butter until fragrant and add cream, keep under a boil and then blend. Add the corn and set aside.

To assemble:
Put a ladle full of sauce in the bottom of ungreased 9×13 pan. Add layers of cream, lasagna, veggies, cheese. Repeat layers until out of ingredients.

Bake 1 hour in preheated 375 degree oven covered in foil, and remove foil for the last 15 minutes of cooking.
We love that Jessica featured squash blossoms in this recipe, a beautiful and versatile ingredient that, she noted with disappointment, is often overlooked in these parts of town. Paired with cheese and layered into lasagna, she presented a mouthwatering take on quesadillas de flor de calabaza.

She also explained that this dish grew out of a family recipe, and one that they actually make together. The chopping, roasting, and layering lends itself well to participation. This inspired us to ask of our guests, “What makes a family recipe?” We thank all of our taste-testers for their feedback and wonderful insights, some of which are shared below.

When the recipe has a story(ies) attached, it becomes fabled and somewhat legendary–that’s a family recipe.

1) A recipe that the whole family knows. 2) It’s a dish that either gets passed from generation to generation. 3) Or a dish that you eat whenever there’s a family gathering. 4) Shouldn’t be overly complicated. 5) Of course it needs to be delicious and suitable for all ages!!
Photos by Christopher Sonny Martinez.